Slow Cooker Chili with Beans and Corn

Discussion in 'Food and nutrition' started by T & J Bartimus, Feb 16, 2006.

  1. Slow Cooker Chili with Beans and Corn

    1 can black eyed peas or cannellini beans, rinsed and drained (16 oz)
    1 can kidney or navy beans, rinsed and drained (16 oz)
    1 can whole tomatoes, drained and chopped (15 oz)
    1 cup corn
    1 cup water
    1 medium onion, chopped
    1/2 cup chopped green onions
    1/2 cup tomato paste
    1/4 cup diced jalapeno peppers
    1 Tbsp chili powder
    1 tsp ground cumin
    1 tsp mustard
    1/2 tsp dried oregano leaves

    Combine all ingredients in slow cooker. Cover and cook on low 8 to 10
    hours or on high 4 to 5 hours. Garnish as desired. Serves 6 to 8 Note:
    Jalapeno peppers can sting and irritate the skin; wear rubber gloves when
    handling peppers and do not touch eyes. Wash hands after handling

    Jenn B In SEMO

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